Everything about this bread is good, the making and baking, the taste, the aroma. I have followed the recipe for Brown butter Banana Cranberry Bread from Joy the Baker, as faithfully as I could except that I reduced the cranberries to 1 cup and used frozen instead of fresh. The original recipe did not specify how to use the crumble, so I added it when it seemed appropriate. Cranberries are chock-full of vitamins and minerals as well as said to have several other medicinal uses, which, Wikipedia says, are however largely unconfirmed by research. Doctor had advised adding them to P’s diet to help heal an internal inflammation, so I pulled out the pack of frozen cranberries from the freezer and scouted out interesting recipes to use them in.
The recipe had measurements for the butter in ounces and everything else in cups and spoons, so I used my kitchen scale for the ounce measurements and measuring cups for the rest. Use very ripe bananas for this bread.
Cranberry Banana Bread
For the Bread:
- 1 1/4 cups banana Mashed
- 1 cup cranberries Whole
- 2 eggs Large
- 6 ounces Unsalted butter
- 2 cups All purpose flour (maida)
- 1 tsp Baking soda
- 1/2 teaspoon Salt
- 3/4 tsp Cinnamon powder
- 1.2 tsps Ginger powder
- 1/2 tsp Cardamom powder
- 3/4 cup Brown sugar
- 1 tsp Vanilla extract
- 1/4 cup Yogurt
- 4 tbsps unsalted butter Cold
- 1/2 cup All purpose flour
- 3 tbsps Brown sugar
- 1/2 tsp Cinnamon powder
- 1/4 tsp Salt
- Place a rack in the centre of the oven and preheat to just below 180 degrees Celsius (350 degrees F).
- Spray a 9×5x3-inch loaf pan with nonstick cooking spray and line with parchment paper leaving about two inches of parchment paper to hang over two sides of the loaf pan. Parchment paper will make the loaf much easier to remove from the pan.
- To make the Bread:
- First you need to brown the butter: Melt the butter in a saucepan over low heat. (the original recipe says medium heat, but low is easier to control the browning). The Butter starts to foam and crackle as it melts, and then begins to brown. Stir the butter or swirl the pan gently as it browns. When the butter is brown all over, remove from heat and transfer to a small bowl, so that the browning stops and you don't overcook the butter. Set aside to cool. You will get about 1/2 a cup of browned butter to use as below.
- Mash the bananas so no lumps remain, however they do not need to be mashed smooth.
- In a large mixing bowl, sieve together flour, baking soda, salt, cinnamon, ginger, and cardamom, mixing them well.
- In a medium bowl, whisk together eggs, sugar, mashed bananas, vanilla extract, and yogurt. Once the browned butter has cooled, whisk it in.
- Add all the wet ingredients together to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Do not over stir but just mix in the ingredients. Fold in the cranberries.
- To make the crumble:
- To make the crumble, combine all of the ingredients listed under Crumble, in a bowl and rub together with your fingertips until crumbs are formed.
- Spoon the batter into the prepared pan. Sprinkle the crumble all over the surface.
- Bake for 50 minutes to 1 hour, or until a skewer inserted into the centre of the loaf comes out clean.
- Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool.